![\"Daily](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2012\/11\/DailyCookieCover06-348-480.jpg\" "\\"Daily")
<\/a><\/p>\nBloggers aren’t just blogging anymore. Nope, they’re writing cookbooks, and the latest entry is from Anna Ginsberg, of the blog Cookie Madness<\/a>. I was very pleased to receive a review copy of Ms. Ginsberg’s book, The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life<\/em><\/a>, just in time for holiday baking and cookie exchanges.<\/p>\n In 2005 Ms. Ginsberg started blogging, and she never looked back. After she accomplished her goal of baking a batch of cookies every day for an entire year she moved on to other baked goods, posting something new almost every day. Aside from blogging, she found time to win the 41st Pillsbury Bake-Off and many other contests. In the cookie world, she is the real deal.<\/p>\n This entertaining book is filled with accessible, clearly written recipes. The author provides a comprehensive “Getting Started” chapter that includes a discussion of equipment and ingredients and follows with “Ready to Bake!” a clear explanation of technique. At the end of the book a metric conversion chart and oven temperature information complete the Cookie Primer.<\/p>\n There are American classics like Black and Whites, Checkerboard Cookies and Kentucky Blondies, foreign specialties such as Alfajores, ANZAC biscuits, Biscochitos, Lamingtons, Almond Tuiles and Speculoos. And the more adventuresome baker will enjoy Ms. Ginsberg’s tribute to Elvis – Peanut Browned Butter Banana Bacon Cookies – a mouthful for sure!<\/p>\n Along with each recipe is a photograph of the cookie. Sidebars with notes of interest, culinary and otherwise, add to the homespun feel of the volume.<\/p>\n The Double Chocolate Almond Biscotti made with unsweetened cocoa powder and a bit of cinnamon baked up with deep chocolate flavor and an admirable crunch, and a week later are just as satisfying as the day they were made. The Lemon Rosemary Shortbread, with its addition of rice flour, is tender and light, and the flavors of the rosemary and lemon combine to make a very tasty savory shortbread. We devoured the Snow Balls, light buttery orbs of ground pecans rolled in powdered sugar, always a favorite. Less successful were the Java Crunch Cookies. The cookie did not deliver a satisfying java taste, although the addition of coconut added a surprisingly pleasing crunch. The yields were accurate, and the baking times spot on in all the recipes I tested.<\/p>\n Bakers will find the comprehensive, multi-layered indexing system quite helpful. Aside from the standard alphabetical index, recipes are sorted by Type, Pan Size, Batch Size and other sub-categories. My only criticism is that in order to find a cookie that called for rice flour and a few other specific ingredients, I had to page through the book – a minor criticism in face of the exhaustive nature of the index. Oh, and if only there were a bookmark!<\/p>\n If you are looking for a home-style cookie compendium for yourself or as a gift, this book fits the bill. You don’t have to be an expert to bake these cookies; every recipe is entirely within reach of the home cook. The Daily Cookie will keep the Cookie Monsters in your house happy every day of the year.<\/p>\n <\/p>\n <\/p>\n Makes about 12 pieces \u00be cup (3.4 ounces) all-purpose flour 1. Grease an 8-inch round metal cake pan and set aside.<\/p>\n 2. Combine the flour, sugar, rice flour, lemon zest, rosemary, and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture is coarse. Add the vanilla and pulse to mix. Place the dough on a flat surface and shape into a ball. Press into the prepared cake pan and poke holes in the top with the tines of a fork. Chill the dough in the pan for 1 hour or until ready to bake.<\/p>\n 3. Preheat the oven to 300\u00b0F and place a rack in the center.<\/p>\n 4. Bake for 38 to 42 minutes, or until set. Let cool in the pan for 5 minutes. Cut into twelve wedges while still warm, then let cool completely in the pan.<\/p>\n Baker’s Note: Rice flour gives shortbread a light and crunchy texture. I use Bob’s Red Mill brand.<\/p>\n Reprinted with permission from: <\/p>\n <\/p>\n Makes about 28 \u00bd cup (2.3 ounces) all-purpose flour 1. Preheat the oven to 350\u00b0F and place a rack in the center. Line two large baking sheets with nonstick foil or parchment paper.<\/p>\n 2. Mix the flour, baking powder, salt, and cinnamon together in a small bowl; set aside.<\/p>\n 3. In a medium-size mixing bowl, whisk together the cooled melted butter, honey, sugar, cream, and vanilla.<\/p>\n 4. Add the flour mixture to the honey mixture and stir until blended, then stir in the oats and almonds.<\/p>\n 5. Scoop up by rounded \u00bc teaspoonfuls and drop twelve very small rounds on each prepared baking sheet. Make sure to space them at least 2 inches apart, as they will spread quite a bit. Bake for 6 to 8 minutes or until the edges are browned, but keep a close eye on the cookies because lace cookies don’t always bake evenly. Watch the edges; the edges should be very brown, while the middles will still be fairly pale. Let cool completely on the baking sheets, then carefully peel the cookies off the liners.<\/p>\n Baker’s Notes: These delicate cookies might take a little practice. For best results, keep the cookies very small and keep a close eye on them after the first 6 minutes of baking.<\/p>\n Reprinted with permission from: Visit the author’s website Cookie Madness<\/a> <\/p>\n Note: You can click on any picture for a larger image, and to see a slide show!<\/em><\/p>\n I have no affiliation with any product, manufacturer, or site mentioned in this article.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" A Book Review Bloggers aren’t just blogging anymore. Nope, they’re writing cookbooks, and the latest entry is from Anna Ginsberg, of the blog Cookie Madness. I was very pleased to receive a review copy of Ms. Ginsberg’s book, The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life, just in time for […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[15,22,34,59,843],"tags":[1423,847,1425,1426,1427,1424],"class_list":["post-4832","post","type-post","status-publish","format-standard","hentry","category-books","category-cookies","category-dessert","category-recipes","category-reviews","tag-anna-ginsberg","tag-book-review","tag-cookiemadness-net","tag-lemon-rosemary-shortbread","tag-oatmeal-almond-lace-cookies","tag-the-daily-cookie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-1fW","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=4832"}],"version-history":[{"count":3,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4832\/revisions"}],"predecessor-version":[{"id":6548,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/4832\/revisions\/6548"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=4832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=4832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=4832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>
\nLemon Rosemary Shortbread<\/p>\n
\nVeterans Day is a federal holiday honoring those who have served in the armed forces. It is also celebrated as Armistice Day, which was declared on November 11, 1918, with the German signing of the Armistice. Because rosemary is the herb of remembrance, here’s a cookie featuring the classic combination of rosemary and lemon.<\/p>\n
\n\u2153 cup granulated sugar
\n2 tablespoons rice flour (see Baker’s Note)
\n\u00bd tablespoon lemon zest
\n1 teaspoon chopped fresh rosemary
\n\u00bc teaspoon salt
\n6 tablespoons (3 ounces) butter, cut up and room temperature
\n\u00bd teaspoon vanilla extract<\/p>\n
\nThe Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life
\nby Anna Ginsberg \/ Andrews McMeel Publishing, LLC
\nPhotography by Allan Penn<\/p>\n<\/div>\n<\/a>
\nOatmeal Almond Lace Cookies<\/p>\n
\nMy teenage babysitter used to make the best lace cookies. At the time, I didn’t know what they were called, and I’m not so sure she did, either, but I remember that we’d say good-bye to my parents and head straight to the kitchen to make these thin, brittle cookies that she said were a secret family recipe. It wasn’t until many, many years later that I learned they were lace cookies.<\/p>\n
\n\u00bc teaspoon baking powder
\n\u00bc teaspoon salt
\n\u00bc teaspoon ground cinnamon
\n5\u00bd tablespoons (2.75 ounces) unsalted butter, melted and cooled
\n2 tablespoons honey
\n\u00bd cup granulated sugar
\n2 tablespoons heavy cream
\n1 tablespoon vanilla extract
\n\u00bd cup old-fashioned oats
\n2 tablespoons almonds, toasted and finely chopped<\/p>\n
\nThe Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life
\nby Anna Ginsberg \/ Andrews McMeel Publishing, LLC
\nPhotography by Allan Penn<\/p>\n<\/div>\n
\n
\nThe Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life<\/em><\/a>
\nby Anna Ginsberg
\nHardcover, 448 pages
\nAndrews McMeel Publishing (November 6, 2012)
\nISBN-10: 1449420702
\nISBN-13: 978-1449420703<\/p>\n